I have a son with Celiac so we didn't use English muffins (I can't get them gluten free here). We used plain bagel halves (his was gluten free!) instead. I did have to heat the oven to 350 and it did take a little longer (add about 4 min) but it gave us a meal we all enjoyed. I served them with a green salad to help cut the "greasy" from the cheese and mayo. Everyone Loved IT!!

Reviewer:

I didn't adjust this recipe much when I scaled this recipe back to three servings. I just used one can of tuna fish and cut the celery salt back by half. Instead of american cheese, I chose to use sharp cheddar. The boys split the third one in half. When I baked these, I baked them at 350* for 12 minutes. They LOVED these "sandwiches"--both of them want this again for lunch tomorrow.

Reviewer:

Classic recipe with a really cute name! This is perfect for a quick lunch and definitely a favorite when I was a kid! Everyone has their own "signature way" of preparing tuna salad and like many others, I did tweak this a bit for 1 can of tuna using a little more mayo, less seasoning and onion. I toasted my English muffin and didn't bother buttering it then layered the tuna salad and cheese putting the oven at 400 and waiting until the cheese was nice and bubbly! I topped it with a tomato slice and a little cracked black pepper - delish!